Suppression of reductive characters in white wine by Cu fractions: Efficiency and duration of protection during bottle aging
Author:
Funder
Wine Australia
Australian Government
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference38 articles.
1. Brine-releasable hydrogen sulfide in wine: Mechanism of release from copper coplexes and effects of glutathione;Allison;Journal of Agricultural and Food Chemistry,2021
2. Effect of oxygen during fermentation on volatile sulfur compounds in Shiraz wine and a comparison of strategies for remediation of reductive character;Bekker;Australian Journal of Grape and Wine Research,2016
3. Comparison of remediation strategies for decreasing 'reductive' characters in Shiraz wines;Bekker;Australian Journal of Grape and Wine Research,2021
4. Liberation of hydrogen sulfide from dicysteinyl polysulfanes in model wine;Bekker;Journal of Agricultural and Food Chemistry,2018
5. The effects of pH and copper on the formation of volatile sulfur compounds in Chardonnay and Shiraz wines post-bottling;Bekker;Food Chemistry,2016
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1. Impact of light on protective fractions of Cu in white wine: Influence of oxygen and bottle colour;Food Chemistry;2024-09
2. Wine Redox Chemistry;Understanding Wine Chemistry;2024-05-24
3. Comparison of Techniques for the Quantitation of Reductive Aroma Compounds in White Wine: Links to Sensory Analysis and Cu Fractions;Journal of Agricultural and Food Chemistry;2024-05-03
4. Cu fractions in Shiraz and Pinot Noir wines during bottle aging: rates of changes and capacity for conversion;OENO One;2023-10-16
5. Ascorbic acid addition to rosé: Impact on the oxidative and reductive development of bottled wine;Food Chemistry;2023-10
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